Rating: 4.33 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Got a bumper crop of zucchini? Try this crowd-pleasing casserole-meets-pizza dish, which can easily be made gluten-free. A layer of tender shredded zucchini is topped with all the classics: sauce, cheese, pepperoni and sliced bell pepper. Experiment with your own favorite toppings, but make sure you don't overload the crust or it will be too wet.

Hilary Meyer
Source: EatingWell.com, July 2018

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Recipe Summary test

active:
20 mins
total:
55 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F. Coat a 9-by-13-inch baking dish with cooking spray. Place zucchini in the center of a clean kitchen towel and wring out the excess moisture. Transfer to a bowl and combine with eggs, onion, Parmesan and flour. Pour the mixture into the prepared baking dish and spread into an even layer. Bake until set and beginning to brown around the edges, about 30 minutes.

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  • Meanwhile, combine tomatoes, basil, garlic, salt and pepper in a medium bowl. When the zucchini crust is done, spread the sauce evenly over the top. Top with mozzarella, bell pepper and pepperoni. Return to the oven and bake until the cheese is melted and the sauce is heated through, about 15 minutes. Let cool for about 5 minutes before serving.

Nutrition Facts

190 calories; protein 13.1g; carbohydrates 11g; dietary fiber 2.2g; sugars 5g; fat 10.4g; saturated fat 4.6g; cholesterol 143.5mg; vitamin a iu 1084.6IU; vitamin c 38.6mg; folate 56.3mcg; calcium 204.9mg; iron 2.1mg; magnesium 35.1mg; potassium 550.4mg; sodium 414.2mg; thiamin 0.1mg.
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